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Szechuan Style Fillet 

A quick and easy recipe from our friends at Crump Butchers ideal for Valentine's Day - or even Chinese New Year!
They do say you can't beat a proper bit of red meat to get your heart pulsing on Valentine's Day.
So with the most romantic time of the year now upon us, here's a quick and easy recipe from our friends at Crump Butchers, who certainly know their steaks - sirloin, ribeye and fillet.
And being that its Szechuan Style, why not try it too later on this month to celebrate the Chinese New Year.
Szechuan Style Fillet

Serves:  2
Preperation Time: Approx. 10 mins
Cooking Time: Approx. 10 mins

2tbsp light soy sauce
1 tbsp fine cut orange marmalade
1tbsp clear honey
Juice of 1 orange
1 tbsp Shaoxing rice wine
1/2 tsp Szechuan pepper, crushed
2 Scotch Beef fillet steaks (150g each)
2 tbsp groundnut or sunflower oil
150g shiitake mushrooms, thinly sliced
1 orange, peel and pith removed and cut into segments
watercress and cucumber salad to serve


1. Make the marinade by mixing all those ingredients together. Put the steaks in the marinade and turn them to coat thoroughly and rub in the Szechuan pepper.
2. Heat a deep non-stick saute pan or wok until the oil is just beginning to smoke (donít allow to burn!). Shake excess marinade from the steaks and sear in the hot oil for 2 minutes before turning to sear the other side, cook 2 more minutes then add the remaining marinade mixture, turning the steaks until coated in the sticky sauce. Remove the meat to 2 warm plates and spoon over the sauce from the pan.
3. Steam the mushrooms in the traces of sauce left in the pan with 3 tbsp water added, until soft and aromatic. Spoon around the steaks.
Dress the finished dish with watercress, slivers of cucumber and the orange segments. No salad dressing will be needed.
For more recipes and information on what they've got to offer, just visit the Crump Butchers website via the link below.
Crump Butchers - website
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